Crab-Stuffed Portobello Mushroom

Crab-Stuffed Portobello Mushroom
Crab-Stuffed Portobello Mushroom

A steamed portobello mushroom is marinated in olive oil, Worcestershire sauce, garlic, shallot and Dijon mustard. It's then stuffed with a sweet and creamy Dungeness crab mixture that includes shallot, garlic and Tabasco sauce. Roasted in the oven, you'll want to pair this crab-stuffed mushroom with Caymus Conundrum, highly recommended by Salty's Sommelier Tim O'Brien.

Crab-Stuffed Portobello Mushroom

Serves 3-4


4 large portobello mushrooms, stemmed with black gills scraped out
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 large shallot, sliced
1 teaspoon Dijon mustard
2 cups Dungeness crab stuffing (recipe follows)
1/2 cup white cheddar cheese, shredded

  1. Steam portobello mushrooms for 5 minutes and chill to room temperature.
  2. Toss the mushrooms in olive oil, Worcestershire sauce, garlic, shallot and Dijon mustard.
  3. Marinate in refrigerator for 6-8 hours for full flavor.
  4. Preheat oven to 400 degrees and stuff with crab mixture.
  5. Roast in the oven for 15 minutes.
  6. Top with cheese and then broil for 5 minutes or until cheese is golden brown.

Crab Stuffing

Makes 2 Cups


1/4 cup cream cheese
1 small shallot, minced
1 clove garlic, minced
1/4 cup heavy cream
1 egg
2 dashes Tabasco sauce
1/4 lemon juice
small pinch Salty's Seasoning Salt
3 slices white bread, de-crust, fine dice
1 cup Dungeness crab meat

  1. Combine the cream cheese, shallot, garlic, heavy cream, egg, Tabasco, lemon juice and seasoning salt until mixed really well and the cream cheese is smooth.
  2. Fold in the crab and bread.
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